Sourdough Discard Crackers

Ingredients

Method

1. 1. Heat the oven Preheat to 170°C and line a baking tray with baking paper.
2. 2. Mix Stir the discard, olive oil, salt and any flavourings together until smooth. It should be a spreadable batter rather than a dough.
3. 3. Spread it thin Spread it very thinly across the lined tray — thinner than feels right. Thin is what makes them snap instead of bend, and any thick patches will still be chewy when the edges are done.
4. 4. Score If you want neat pieces, score the surface into cracker shapes now. Otherwise just snap them into shards once baked.
5. 5. Bake Bake for 15 to 25 minutes until crisp and lightly golden. Keep an eye on them towards the end — the edges catch quickly.
6. 6. Cool completely Let them cool fully on the tray. They crisp up considerably as they cool, so don't judge the texture while they're warm.